Place bread slices in single layer on baking sheet. Broil, 4 inches from heat, 2 min. on each side or until golden brown on both sides. Rub toast slices with cut sides of garlic.
Heat oven to 425ºF. Place tomatoes in single layer on foil-covered baking sheet sprayed with cooking spray.
Spread eggplant and zucchini onto separate foil-covered rimmed baking sheet sprayed with cooking spray. Whisk dressing and mayo until blended; brush onto eggplant and zucchini slices.
Bake eggplant and zucchini 15 min. or until tender, adding tomatoes to oven for the last 10 min.
Top toast slices with vegetables; sprinkle with basil.
Layers of roasted fresh vegetables served over crusty crostini team up to make these flavorful appetizers that are sure to please your family or guests.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.